Creating and Following a Weekly Menu Lesson Plan

Creating and Following a Weekly Menu Lesson Plan

Created by: Rachel Steinberg, 3LPlace, April 2017

Applies to: Life Skills, Critical Thinking, Self Awareness

Purpose:  To create a varied, yet comfortable eating plan for members with sensory aversions to certain foods, smells etc.


  • Managing stress and anxiety related to sensory input (smells, tastes, textures)
  • Creating and following a plan (higher order thinking)
  • Expanding the scope of textures, smells and tastes consumed by the member

Materials needed:

  • Visual supports/word bank of foods 
  • Computer or paper and pens
  • Printer (if using computer)
  • Tape/magnets/thumbtacks
  • Applicable Food
  • Example weekly menu (see attachment below)

Activity Steps:

  1. Make the menu
    • Sit down with member and draw/type out a blank weekly schedule
    • Choose meals for each day together, using visual supports or word bank to spur creativity and higher order thinking
    • Use a variety of foods, some that you know are comfortable, and some that step slightly out of the comfort zone
    • Consider book-ending the week with foods that are known and comfortable
  2. Incorporate the menu into everyday life
    • Hang menu somewhere near the kitchen that the member will notice (i.e. on the fridge)
    • Point it out often, and ask the member to read off what they will be having for dinner that night, or another night of the week
  3. Implement
    • At the end of each meal, ask member to rate it on a scale of 1-6 (1 bad, 3, neutral, 6 good)
    • If member gets comfortable with this menu over the course of weeks or months, consider altering meals slightly (i.e. substitute bacon for turkey bacon or make mac’n’cheese from scratch)


3LPlace Curriculum Wiki